Mango Creme Patisserie Doughnuts


Created by chef Ravinder Bhogal, these recipes are inspired by the flavours of India.

Makes: 16
Preparation time: 2 hours
Cooking time: 10 minutes


Mango Creme Doughbuts

For the doughnuts

  • 20ml milk
  • 50g unsalted butter
  • 7g active dry yeast
  • 5ml warm water
  • 1 large egg beaten
  • 40g caster sugar
  • A big pinch of salt
  • 500g plain flour
  • Seeds from five cardamom pods, crushed
  • A good grating of nutmeg
  • ¼ teaspoon cinnamon

For the mango creme patisserie

  • 350ml whole milk
  • 3 egg yolks
  • 50g caster sugar
  • 25g plain flour
  • 25g cornflour
  • 100ml alphonso mango pulp
  • A squeeze of lime juice

For rolling

  • 5g sugar
  • The zest of one lime
  • The contents from 2 tea bags of Tea India Vanilla Chai

How to make

  1. The day before cooking the doughnuts, mix the sugar for rolling with the lime zest and Tea India Vanilla Chai. Leave in an airtight jar so the favours can really infuse the sugar.
  2. To make the dough for the doughnuts, pour yeast onto warm water wth a big pinch of sugar at froth up for 10 minutes.
  3. Meanwhile, heat some milk and melt the butter. Pour the cooled milk and butter into the bowl or a mixer and add the yeast mix. Add the beaten egg, sugar, salt, cardamom, cinnamon, nutmeg and mix. Add the flour a little at a time and knead using a dough hook for 5 minutes until the  mixture comes together and is not sticky anymore. Turn out the mixture into a well oiled bowl, cover with cling film and leave to rise for one hour – it should double in size.
  4. Turn the dough out onto a flououred surface and divide into 16 equal portions. Roll into balls and place onto a floured baking sheet. Cover with cling again and leave to prove for half an hour.
  5. To make the crème patisserie, whisk together the eggs and sugar and then sift in the plain and corn flour. Mix well until you have a smooth paste. In  the meantime, heat the milk to a simmer and then add to the egg mixture a little at a time, whisking as you go. Pour the custard back into a saucepan and bring to a boil. Whisk it for a minute and once it has thickened, take it off the heat. Once it has cooled, stir in the mango pulp and lime juice.
  6. Heat the oil in a deep pan until it reaches 160°C. Drop in the doughnuts gently, a few at a time and fry for 5 minutes until golden brown. Remove with a slotted spoon and drain on kitchen paper. Roll the hot doughnuts in the sugar, lime and tea.
  7. Fill a piping bag with the crème patisserie. Pierce the bottom of the doughnuts with the nozzle and squeeze in the creme. Serve them piled high like profiteroles.